Baked Wild Rice

1. 1

   Preheat the oven to 350 degrees F. Grease 6 ramekin dishes.

2. 2

   Cook the rice according to package directions.

3. 3

   Drain and put the pot over low heat for a few minutes to steam the rice dry.

4. 4

   Melt the butter in a large skillet over medium heat and add the mushrooms and onions.

5. 5

   Saute them for a few minutes, then push them to 1 side of the pan and add the flour.

6. 6

   Stir until the mushrooms and onions are coated with the butter.

7. 7

   Add the cream, stirring constantly.

8. 8

   Add the sherry and salt and pepper, to taste; stir until smooth.

9. 9

   Fold in the cooked rice and pour into the ramekins.

10. 10

    Top with bread crumbs and bake until the top is brown, about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.